Pairs well with Zucchine al Formaggio
Show only recipes from Italy
Zucchine al Formaggio
1.1K views • 6d ago
32
3.0% engagement
A simple and quick baked zucchini dish with Emmental and Parmesan cheese, perfect for a tasty dinner.
00:20:00 total
Serves 4
easy
Sides / Appetizer
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- zucchini - 400 g (400 grams, washed, dried, ends removed, thinly sliced)
- Emmental cheese - 200 g (200 grams, grated with a coarse grater)
- Parmesan cheese - 80 g (80 grams, grated)
- salt - watch the video to see (to lightly season the zucchini slices)
- extra virgin olive oil - watch the video to see (a little for greasing the baking tray)
- parsley - watch the video to see (optional, chopped, for garnish)
Instructions
- Prepare the zucchini: Wash and dry the zucchini, remove the ends, and slice them thinly using a mandoline.
- Arrange zucchini in baking tray: Line a rectangular baking tray (25x30 cm) with parchment paper and lightly oil it. Arrange the zucchini slices slightly overlapping to cover the entire tray. Lightly salt the surface.
- Add cheese: Grate the Emmental cheese using a coarse grater and sprinkle it evenly over the zucchini. Then sprinkle the grated Parmesan cheese to cover the surface completely.
- Bake: Bake in a preheated convection oven at 180°C (356°F) for about 20 minutes until the cheese is melted and golden.
- Serve: Optionally sprinkle chopped parsley before serving.
